| Type | Per person |
|---|---|
| Energy | 495 kcal |
| Fat | 25 gr |
| of which saturated | 5 gr |
| Carbohydrates | 45 gr |
| of which sugars | 5 gr |
| Fibres | 6 gr |
| Protein | 20 gr |
| Salt | 0.5 gr |
Asparagus salad with potatoes and egg
Main course
2 persons
30 - 60 min
250gr vegetables p.p.
Ingredients
2 persons
| 500 grams of asparagus |
| 400 grams of baby potatoes |
| 4 eggs |
| 1 tablespoon of shaved almonds |
| 2 tablespoons of liquid margarine |
| 4 tablespoons of semi-skimmed yoghurt |
| vinegar |
| 3 sprigs of parsley |
Preparation
This classic Dutch dish of asparagus with potatoes and egg gets a twist with shaved almonds and semi-skimmed yoghurt. Packed with vegetables (250 grams pp!) and easy to make.
1. Peel the asparagus and cut a piece off the woody bottom.
2. Boil the asparagus for 8 minutes and let them cool in the cooking water.
3. Cook the potatoes in a little water with a lid on the pan for about 5 minutes.
4. Hard-boil the eggs.
5. Toast almonds in a dry frying pan until golden brown.
6. Fry potatoes in hot margarine until brown on all sides.
7. Peel the eggs. Chop 2 eggs into pieces and cut the other eggs into wedges.
8. Make a sauce from the chopped egg with the yoghurt, some vinegar and some pepper.
9. Wash the parsley and cut it small. Mix this into the sauce.
10. Cut the cooled asparagus into pieces and mix into the sauce.
11. Sprinkle the almonds on top. Add the potatoes and egg slices.
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Nutritional values
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